Pioneer Woman Strawberry Cake Roll

Pioneer Woman Strawberry Cake Roll is a light sponge cake filled with whipped cream and juicy strawberries, then rolled up into a sweet swirl. Serves 6–8 and takes about 45 minutes. Great for spring, parties, or a beautiful dessert table!

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🩷 Why You’ll Love This Pioneer Woman Strawberry Cake Roll:

Light and airy sponge cake: The base is soft and fluffy, almost like a cloud, making each bite melt in your mouth.
Creamy, fresh fruit filling: The combination of sweet whipped cream and juicy strawberries gives it a bright, fresh flavor that balances the cake.
No fancy tools required: You only need basic items—mixing bowls, a whisk or mixer, a baking pan, and a clean towel—to make this elegant dessert.
Gorgeous swirl design: When sliced, the spiral of cream and strawberries makes it look like a bakery-level treat with minimal effort.
Perfect for spring, summer, or holidays: It’s a light, refreshing option that works well for Easter, Mother’s Day, birthdays, or even casual get-togethers.

🍓 Ingredients

For the Cake:

4 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar (for rolling)

For the Filling:

1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped fresh strawberries

🍰 Directions

Preheat oven to 375°F (190°C). Line a jelly roll pan (10×15 inch) with parchment paper and lightly grease it.
Beat eggs in a large bowl with electric mixer for about 3–5 minutes until thick and pale. Slowly add sugar and vanilla.
Add dry ingredients: Sift in flour, baking powder, and salt. Fold gently with a spatula to keep it airy.
Pour into pan and spread evenly. Bake for 10–12 minutes or until lightly golden and springs back when touched.
Roll while warm: Sprinkle a clean kitchen towel with powdered sugar. Turn the hot cake onto the towel. Peel off parchment and roll the cake (with the towel) from short end. Cool completely.
Make filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in chopped strawberries.
Unroll cake gently, spread filling evenly, then roll it back up (without the towel). Chill for 1 hour before serving.
Dust with powdered sugar and slice!

✅ Recipe Tips

Beat eggs very well: This gives the cake its soft, sponge-like texture.
Don’t overbake: It should be soft, not dry, so it rolls without cracking.
Use parchment paper: It makes removing the cake from the pan easier.
Roll the cake while warm: This helps shape it and prevents breakage.
Cool fully before filling: Warm cake can melt the cream.
Use fresh strawberries only: Frozen ones can get too watery.
Chill before slicing: This helps the cake hold its shape when cut.
Add strawberry jam for extra berry flavor if desired.

🍧 What To Serve With Strawberry Cake Roll?

Serve Strawberry Cake Roll with hot tea, coffee, or lemonade add whipped cream, strawberry sauce, or vanilla ice cream on the side. Great as part of a dessert buffet with fruit tarts, berry parfaits or cookies.

❄️ How To Store Strawberry Cake Roll?

In the fridge: Wrap tightly in plastic wrap and store in an airtight container. Keeps fresh for up to 3 days.
In the freezer: Wrap in plastic wrap and foil. Freeze up to 1 month. Thaw in the fridge overnight before serving.

❓ FAQs

Can I make Strawberry Cake Roll a day ahead?

Yes, you can absolutely make the Strawberry Cake Roll a day in advance. In fact, making it ahead improves the taste and texture, as the sponge cake absorbs some of the moisture from the cream and strawberries, creating a more unified, flavorful dessert.

What makes Strawberry Cake Roll soft and fluffy?

The fluffiness in the Strawberry Cake Roll comes from properly beating the eggs until they’re pale, thick, and full of air. This step is crucial as it gives the sponge cake its light, airy structure.

Can I use frozen strawberries in Strawberry Cake Roll?

While frozen strawberries can work in a pinch, the Strawberry Cake Roll turns out best with fresh strawberries. Frozen strawberries release too much moisture as they thaw, which can make the filling watery and affect the overall texture of the roll.

Is Strawberry Cake Roll hard to roll?

No, rolling the Strawberry Cake Roll is not difficult if done correctly. The key is to roll the sponge cake while it’s still warm and pliable. This helps it form a nice spiral without cracking. Rolling with parchment paper or a towel also provides support.

What kind of cream is best for Strawberry Cake Roll?

The best choice for Strawberry Cake Roll is heavy whipping cream, whipped until stiff peaks form. Adding a bit of powdered sugar and vanilla enhances the flavor and helps stabilize the cream for smoother spreading and longer shelf life.

How long should I chill Strawberry Cake Roll before serving?

The Strawberry Cake Roll should chill for at least 1 hour before serving. This chilling time helps firm up the whipped cream and keeps the cake rolled tight, which makes slicing easier and helps the flavors blend beautifully.

Does Strawberry Cake Roll need to be refrigerated?

Yes, due to the fresh whipped cream and fruit Strawberry Cake Roll should always be refrigerated. Keep it covered and chilled until just before serving to ensure food safety and freshness.

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